Join us for Staff Lunch today!

Professional Culinary Arts Series I

Class #5: Moist Heat Cooking

This class will cover all aspects of moist heat cooking including such techniques as steaming, “en papillote” (in paper), poaching and braising. Once mastered, these methods are extremely easy to apply to various foods. You’ll learn which “proteins” are best for each of the methods, proper prepping, cooking and serving techniques. We’ll also learn “shallow poaching” and some simple sauce-making skills.

Scheduled class time: 6:30-9:30 p.m.

The Dining Room at The CCKC

“Two Make A Pair”

A Valentine’s Dinner featuring Pairings of Food & Love

Lancelot & Guenevere, Bert & Ernie, John Smith & Pocahontas, Ben & Jen, Homer & Marge … all famous couples. In honor of Valentine’s Day we have created a unique dinner of famous pairings of food and love.

The parade of twosomes will begin with a CCKC original cocktail inspired by the famous paramours Superman and Lois Lane ... the “Kryptonite Cocktail.”

Next we’ll be seated while our own Chef Matt Chatfield tells the romantic story of what you’ll have for dinner this evening by way of a culinary demonstration.

The steamy love affair of John & Jackie Kennedy will arouse a beautiful classic of Bayside Crab Cakes.

Adam and Eve and their famous garden inspire a Mesclun Salad with Passion Fruit Vinaigrette.

For a break from our love affair with food, we’ll get in Woody Allen’s shoes with just a touch of Asia with a Soon-Yi Lemongrass Sorbet. 

After that, the fiery Mexican doublet of Frida and Diego inspired us to create an elegant Butternut Squash Soup with Sage Butter Crouton and Crema.

Next, not unlike the royal French pair of Napoleon & Josephine, we’ll partake in Chateaubriand with Prawns and Chanterelle Peppercorn Demi-Glace.

For dessert, the musical force of Celine Dion & Renee Angelil inspired a classic French Roulade au Chocolate.

If this menu isn’t enough to bring you to your knees, we’ll even provide a special gift for you tonight. This will be the most unique Valentine’s Day celebration you’ll find. We hope you and your sweetie-pie will join us.

“For me, the cooking life has been a long love affair, with moments both sublime and ridiculous.” - Anthony Bourdain

Scheduled event time: 7:00-9:30 p.m.

(Includes gratuity, full dinner, glass of paired wine, gift, culinary demo & written recipes.  Romantic ambiance, warm welcome and unique venue at no additional charge!  Full bar also available.  Note: Private rooms available for groups of 12-45.  Please call for more information)

“Hands-On” Class

A Valentine’s Day Cooking Class for Couples

The “Big Easy” Love Brunch

Today is Valentine’s Day and we’ve cooked up the perfect way for you and your sweetie to celebrate together! You’ll work alongside Chefs Richard McPeake and Bruce Campbell as you create a southern-style “Big Easy” Brunch.

Learn a bayou-full of cooking fundamentals as you get the low-down for a high-brow brunch fit for a parade king or queen. You’ll even get to try your hand at some of the techniques. After learning and cooking some excellent dishes, we will set up a brunch display and then it’s time to enjoy an awesome Sunday brunch to end the class!

Learn some N’Awlins favorites like:

• Poached Eggs Marchand de Vin
• Brioche French Toast
• N’Awlins BBQ Grilled Shrimp
• Frizzled Ham from the Grill
• Beignets with Fruit Sauce
• and New Orleans Bread & Butter Pudding with Vanilla Sauce

Bruce, the “Beverage Dude” will throw in some “Take it Easy in the Big Easy” Sunday Morning Drinks. Take this great little culinary “stay-cation” with your “luvah” right here in our kitchen and “laissez les bon tons roulez!” (Brunch)

Scheduled class time: 10:00 a.m. - 2:00 p.m.

“Hands-On” Class

COOKING FOR COUPLES

Let’s Do It “Italian-Style!”

with Chef Cody Hogan

Bring a companion and let’s roll up our collective sleeves and don an apron. Tonight it’s Italian-style with Chef Cody Hogan, Chef de Cuisine with Lidia’s Kansas City and an excellent culinary instructor. Chef Cody has been inspired by the likes of Alice Waters when he worked at Chez Pannise and alongside Lidia Bastianich in several of her restaurants.

Tonight you’ll work alongside this talented chef as you learn new cooking techniques and skills that will take your cooking repertoire beyond its usual borders. He will teach us step-by-step how to make some great dishes designed specifically for “cooking duos.”

On the menu are some incredible recipes that will surely become your favorites as you carry on a bit of authentic Italian history in your own kitchen. Imagine the aromas this evening as we learn ...

• Lidia’s basics for Scallopine … specifically Chicken Picatta with Spinach

• Cody’s Ultimate Pizza … with dough and a pizza for you to take home

• and an Italian dessert cookie called Pignoli-Pinenut, that is much more fun made by two cooks versus one!

Buon Appetito! (Tasting and Take-Home Pizza and Dough).

Scheduled class time: 6:30-9:00 p.m.

 Professional Culinary Arts Series I

Class #6: Dry Heat Cooking

This course will teach dry heat cooking techniques such as searing, roasting, broiling and grilling. We’ll learn about protein fibers and what happens to them during the various cooking methods. We’ll take a look at which proteins are best for the various cooking methods and we’ll explore some combination methods (such as searing then roasting) and why this works so well. Prepping, cooking, serving, carving, etc.

 A “No Boys Allowed!” Trip to the Islands

“Cruisin’ and Boozin’ with Bruce”

Tonight we embark on our “maiden” voyage (get it?) for this girl-only Caribbean Cruise that’s a little bit “Love Boat” with a twist of “Margaritaville” as Cruise Director Bruce Campbell takes us on a “spirited” tour of his favorite Caribbean ports of call.

Bruce, the food and beverage guy with 25+ years in the restaurant business, is the perfect host for our evening of merriment – he’s an avid seafarer, and has personally taken a “boat-load” of cruises.

As we set sail toward our first port of call, Bruce will entertain us with tales of his journeys and insight to the region’s various styles of rum. He’ll also demonstrate frozen drinks, virgin concoctions and rum beverages.

We’ll begin in Puerto Rico where we’ll learn how to use Light Rum to create a Cranberry Mojito.

Next we’ll visit the Virgin Islands where Bruce shows us his Pineapple & Ginger Rum Infusion with Gold Rum.

Jamaica is our next destination for Pain Killers featuring Dark Rum.

Our final port of call this evening is St. Maarten where we’ll enjoy a Mango Cooler using Flavored Rums.

Executive Chef Matt Chatfield will be sending some lovely Caribbean-inspired dishes out of our “galley” this evening. Caribbean food is a fusion of many different cuisines including African, Spanish, French, Dutch and Indian. The aromas and tastes of Chef’s luscious Mahi-Mahi, perfect accoutrements and tropical dessert will definitely transport you to the islands!

So … come aboard … we’re expecting you! (insert “The Love Boat” theme song and visualize walking up the gangplank to Captain Stubing’s welcoming smile … work with me here will ya?) (Dinner and Cocktail Tastings)

Scheduled class time: 6:30 - 9:00 p.m.

“Limited Hands-On” Class

NEW! Gluten-Free Desserts

with Pastry Chef Danica Pollard

One of our most requested classes is gluten-free cooking. Today, we’re ‘bringin’ it’ with a, talented, up-and-coming pastry chef, Danica Pollard, Head Pastry Chef at Lidia’s Kansas City and her incredibly delicious recipes. She’ll create dazzling, innovative, and sometimes “funky” desserts.

Having a father with Celiac’s Disease (no wheat, oats, barley or rye) made Danica aware of the need to get creative with recipes and she has since become well versed in creating gluten-free savory and sweet dishes as well as vegan- and vegetarian friendly foods.

Today you’ll learn some delicious and appealing gluten-free recipes and get some kitchen time working alongside this engaging professional as well! She’ll be teaching you how to make:

• Superfudgey Brownies

• Hazelnut Genoise with Butterscotch Pastry Cream

• Classic Chocolate Chip Cookies

• and Caramel Apple Cake

Of course, you’ll taste it all, take home the recipes and learn step-by-step instructions so you can recreate it all in your kitchen … successfully!

Chef Danica will be open to your questions and experiences as she helps you understand and learn how to cook for your gluten-free loved ones. Sign up early on this one folks! (Tasting)

Scheduled class time: 9:00 a.m. - 12:00 noon

“Hands-On” Class

Flavorful Weekend Nights at The CCKC

Homestyle Mexican: Viva Mexico!

It’s Saturday night and we’re ready for a fiesta! Chef Sergio Lara is quite the talented chef – especially when it comes to preparing the foods with which he grew up.

Tonight you’ll roll up your sleeves and garner some tried-and-true culinary skills from Chef Sergio as you learn to prepare some of his very favorite fiesta dishes including ...

• Horchata (a delicious traditional Mexican drink)

• Pollo Asado (a spicy and flavorful chicken dish)

• Tortas (a Mexican sandwich roll)

• Masa Sopes (cornmeal “boats” with flavorful fillings)

• and Bunuelos (a beautiful Mexican dessert)

You’ll also learn how to identify and work with more Mexican ingredients that can be found locally. Round up your amigos and join us for a flavorful fun evening! Viva Mexico!

(Includes dinner and a complimentary south-of-the-border libation)

Scheduled class time: 6:30-9:30 p.m.

“Hands-On” Class

Full-Meal Grilling … From Appetizers to Desserts!

Entertaining never looked (or smelled!) so good! Join us for a spectacular 4-hour hands-on class as we learn culinary techniques and grill a 4-course meal from apps to dessert, with some libations thrown in for good measure! We’ll learn important grilling lessons alongside the master himself, Chef Richard McPeake, as we explore his "Essence of Flavor Layers" to create an exciting full-meal grilled dinner. You’re not just learning how to grill though – you’ll also have a “killer” menu for entertaining that you can pull out and recreate in your own backyard.

You’ll learn how to use different heat zones for quick grilling and indirect cooking; all about smoking and plank cooking; and how to create desserts right on your grill.

And, to take your new grilling talents to the next level, Beverage Baron Bruce Campbell will prepare some "spirited" drinks to go with our grilling party.

Our menu includes:

• Brie, Grape & Caramelized Onion Quesadillas

• Grilled Tuna Nicoise Salad

• Lemon Mustard Grilled Pork Palliards

• and Planked Baked Mixed Berry Crumble

There’s no better way to head into Spring than by getting a ton of new grilling skills to hone and great recipes to share all year long! (Tasting)

Scheduled class time: 10:00 a.m. - 2:00 p.m.

Join us for Staff Lunch today!

Professional Culinary Arts Series I

Class #7: The Mother Sauces

Tonight it’s all about the art of sauce-making as we deconstruct the basic Mother Sauces of Tomato, Velouté, Bechamel, Espagnole and Hollandaise. Along with this knowledge comes preparation of thickening agents and stocks as well as how to use these preparations in dishes. You’ll learn in an intensive hands-on setting.

The Ultimate Homebrew "Boot Camp"

Class #1 – “Basic Training” and "Active Duty" (2/25)

In this first class, we will get to know each other and discuss various styles of beer and how they are served. We’ll get into brewing terminology and an overview of the entire brewing process; ingredients and how they interact and affect the beer; equipment needs and the local and online resources to purchase those items; proper clean-up and equipment sanitation; and more!

But don’t get too comfy because tonight we also go on “Active Duty” as we roll up our sleeves and work together to start our batch of homebrew … with “Big Joe” there to explain the process step-by-step.

Of course, we’ll sample some beer and enjoy some snacks while our concoction is boiling. We’ll talk about beer’s aroma, mouth “feel,” color and head … characteristics that will further our appreciation of beer.

We’ll discuss hops, malt, and the ever-important ingredient – yeast … how to use it, care for it, prepare it and pitch it. We’ll learn all about additives such as oak chips and about dry hopping.

We’ll end the evening by cleaning our gear (a little KP duty never hurt anyone!) and with a Q&A session to make sure everyone is on target with our mission: a great batch of homemade beer we’ll be proud to enjoy together!)

“Hands-On” Class

Flavorful Weekend Nights at the CCKC

A LITTLE TRIP TO ITALY

Get your passport up-to-date and bring that silly traveling hat you love, cause we’re headin’ for the romantic country of Italy. Chef Matt is your tour director as we learn a classic dish from several prominent regions in Italy.

First stop, Liguria, where we will learn Rice & Zucchini Crostata.

Then it’s on to Abruzza with Basil, Parsley, Walnut and Pesto Tagliatelle.

Next stop, Calabria, with beautiful Pork Chops Shepherd Style with Provola and served with homemade Focaccia.

Buy all your souvenirs at this last stop, Trentino Alto Adgie, with Sweet Ricotta Dumplings with Strawberry Sauce.

See you when you get back. (Tasting)

Scheduled class time: 6:30-9:30 p.m.

Pizza Wars

Today we settle it once and for all: Deep Dish or Thin Crust? Everyone has their favorite and today you’ll not only learn how to make ‘em but you’ll taste as you go.

Undoubtedly, there are going to be some “heated” debates … maybe even a few “ruckuses” but we’ll forge ahead through “thick or thin” to determine our winner.

Culinary professional (and self-professed pizza-holic) Mari Ruck will take us through several variations of her crispy, thin-crust pizza with a variety of toppings and sauces to please your palate.

Then she’ll show us step-by-step how to create Deep Dish Chicago-Style Pizza, traditionally eaten with a knife and fork. Once you’ve learned the secrets to making this perfect buttery pizza dough, you will be able to use it to create lots of classic Italian creations.

Chef Mari will show you that there really is an art and science to creating the fillings and then to expertly layer them to create this deep dish delight! We’ll offer double napkins when we taste a slice!

Take out pizza? Who needs it! (Tasting)

Scheduled class time: 10:00 a.m. - 1:00 p.m.

FULL CLASS! NEW SESSION ADDED on May 14th through May 16th, 2010. To register, please check this class on May 14th on our Calendar of Classes.

Professional Culinary Arts Series I

Class #1: Knife Skills

 Professional Culinary Arts Series I

Class #8: "Small" Sauces

You know the Mother Sauces now so tonight we’ll build upon that knowledge by teaching how to make some interesting and easy “small sauces.” We will learn to deglaze a pan using the drippings and/or wine to infuse flavors. Learn to make and use a beurre manie to finish and thicken your sauce or gravy. All these methods will be taught in a power-packed “hands-on” class.

Scheduled class time: 6:30-9:30 p.m.           

Friday, March 5, 2010
7:00
(Doors and bar open at 6:00)
(includes reception wine, appetizers &
an amazing private concert in an intimate setting.
  Suzy will be available for autographs and photos after the concert.)

"I don't like hot dogs and I don't like anchovies.  I don't like people who say there are too many guitar players in the world, and I especially don't like singers who sneak up on their notes.  But I like Suzy Bogguss...she's always in the tone center, her voice sparkles like crystal water and she ain't all that bad looking boys and girls...she's only one of the best." 
                         - Chet Atkins

The Dining Room at The CCKC

“Moondance” Dinner

A Musical and Culinary Tribute

to Van Morrison

“Well it’s a marvelous night for a moondance,
 with the stars up above in your eyes ... ”

Our recent musical and culinary tribute to the brilliant and mercurial singer, Van Morrison, sold out in record time, so we're doing it again!

Part Celtic bard, part soulster, and part ecstatically scatting mystical visionary, Van Morrison’s musical influence is unrivaled. So, we thought it only fitting to design a menu and live entertainment to honor of one of our favorite musical legends.

Local musical piano legend, Dan Doran, is often told, “You do Van Morrison better than Van Morrison!” so he was happy to assemble a Van Morrison tribute band capable of sending “our hearts a thumpin’” as he does perfect justice to the words and music we love.

Executive Chef Matt Chatfield will take you “into the mystic”  with his menu ...

• Crab & Corn Fritters with Aioli

• Spicy Shrimp-Stuffed Shrooms

• an intermezzo of “Crazy Love” Mango and Tupelo Honey Sorbet

• Berkshire Pork Rack with Huckleberry Gastrique

• Garlic Whipped Potatoes (a tribute to Mr. Morrison's Irish heritage)

• Roasted Asparagus

• For dessert? "Brown-Eyed Girl" Chocolate Decadence with “Make Me Righteous” Irish Cream Sauce!

“Come a’runnin” for a “wild night” of delicious food and incredibly soulful live music where “all the night’s magic seems to whisper and hush.”   In the words Mr. Morrison repeatedly incanted toward the end of the title track from his 1968 album … “I believe I’ve transcended.”  Let us take you there.

Scheduled event time: 7:00-10:30 p.m.

(Includes gratuity, full dinner, sparkling reception wine, written recipes and live musical performance. Romantic ambiance, warm welcome and unique venue at no additional charge! Full bar also available.)

Cooking Class and Dinner

Sunday Evening “Down On the Bayou”

with Guest Chef and Raconteur Tim Hall

When we first met with Louisiana native Tim Hall, we knew we wanted to share him with our students – right here in our kitchen! An accomplished cook, caterer, and author of Laissez les Bons Temps Rouler (a cookbook featuring iconic recipes gathered from his years of cooking traditional Cajun and Southern food), Tim has an instant like-ability and a larger-than-life personality you won’t soon forget.

Tonight this charming, talented and affable man will transport you to the Bayou through his candid insights about the food, the people and the lifestyle from one who has lived it!

Sit back and enjoy this masterful storyteller and travelling chef as he teaches you how to cook “Louisiana-style.”

Come for a dinner that will knock your Cajun socks off:

• Seafood Court Bouillon (Tim’s favorite seafood dish)

• Stuffed Pork Loin

• Corn a l’Acadien (Cajun Corn)

• Crawfish Boudin

• and Bananas Foster for dessert

As you eat you’ll learn the fundamentals of cooking for the “joie de vivre” that Tim knows so well. Add a glass of paired wine and you’ve got yourself a Sunday night to remember!

(Includes Dinner and Glass of Paired Wine)

Scheduled class time: 6:00-9:00 p.m.

“Limited Hands On” Class

In The Kitchen With Jasper:

The Three Jewels of Parma: Prosciutto, Parmigiano-Reggiano & Balsamico

As the capital of Italy’s famous “food valley,” Parma boasts several important contributions to the world’s cuisine … Prosciutto, Parmigiano-Reggiano cheese, and Balsamico.

Those Parmaians (Parma-ites?) are a talented and very patient lot since Prosciutto takes 9 months to two years to make; Parmigiano-Reggiano is aged to a minimum of 12 (and up to 24-30!) months; and Balsamico must be aged a minimum of 12 years to be called “traditional” and 25 years to be known as “extra vecchio.”

Tonight Chef Jasper Mirabile will cook four heavenly courses using these incredible ingredients:

• Prosciutto & Gruyere Baked in Puff Pastry with a Balsamic & Dried Fig Reduction Drizzle

• Prosciutto-Filled Chicken Breast Saltimbocco Style

• Fettuccine Pope John XXIII

• and Warm Balsamico Over White Chocolate Gelato

Chef promises to share some treasured recipes with us that he has not created for anyone! He even plans to pop the cork on some 50-year-old Balsamico! You won’t want to miss this! It will no doubt be a very special cooking class! (Tasting)

Scheduled class time: 6:30-9:00 p.m.

“Hands-On” Class

Full-Day Regional Italian Cooking: Sicily

with Chef Cody Hogan

Let’s spend the entire day in Sicily alongside Chef Cody Hogan (Chef de Cuisine for Lidia’s Kansas City) without ever leaving our kitchens! Chef Cody knows Sicily and knows Sicilian cuisine so who better to learn from?

You’ll garner important culinary skills along the way as we learn to make some of Chef’s favorite Sicilian dishes including:

• Sicilian Arancini (fried rice balls)

• Chicken Caciatorre

• Pasta Alla Norma

• Pesto Trapanese

• ... and much more!

It’s a full-day and hands-on all the way today as you work with this talented professional and get what we like to call “lots of Chef Cody time!”

(Includes tastings, lunch and take home treats)

Scheduled class time: 9:00 a.m. - 3:00 p.m.

“Hands-On” Class

INTRODUCTION TO KNIFE SKILLS

In this class you’ll learn all about knives including the basic “cuts” known by all good cooks.

We’ll talk about how knives are made and how to choose a knife that is right for you.

Sharpening, storage and other important information will be explored.

You’ll receive some important hands-on experience under the supervision and tutelage of Executive Chef Matt Chatfield.

(Feel free to bring your own knives to class or you may use our knives for the class.) This class is a must for all those serious about cooking. (Snacks)

Scheduled class time: 6:30-9:00 p.m.

(This class also offered on 1/6/10.)

“Hands-On” Class

Flavorful Weekend Nights at the CCKC

LADLES FROM HEAVEN

Creating Fabulous Soups

Did you know that if you want to test the true value of a restaurant, you should try their soup first? It’s the true indicator of the skills of the Chef. Creating flavorful soups requires some basic cooking knowledge such as making stocks, layering flavors, cooking times, thickening, finishing, garnishing, storing and so on.

Join us tonight as we show you how to make your own homemade soups from scratch. You’ll learn about broth-based soups, cream soups, stews (what’s the difference anyway?) and even dessert soups.

We will learn as we make ...

• Simply Elegant Gazpacho

• Creamy Asparagus Boursin Soup

• Tomato Cognac Soup (a Culinary Center favorite!)

• Mexican Black Bean Soup

• and a luscious Berry Soup

You’ll be able to customize your own soup at home and learn some accompaniments to soup as well. You’ll even take home a container of soup this evening. As usual, it’ll be a fun evening with new friends. (Tasting)

Scheduled class time: 6:30-9:30 p.m.

“Hands-On” Class

Flavorful Weekend Nights at The CCKC

JULIA & ME
Classic French Recipes from Julia Child

You’d have to be living under a stock pot to not be aware of the renewed interest in Julia Child who taught us that there is something glorious and elemental in cooking. We also learned from Julia’s quirky instruction that you don’t have be a domestic goddess to cook well – her works are written for we domestic mortals as well.

Bring one of your favorite aprons if you like, a sense of humor and your best “Julia voice” and let’s learn how to cook some classic French recipes straight from the works of Julia Child including her legendary culinary tome, Mastering the Art of French Cooking.

We’ll create such authentic beauties as Coquilles St. Jacques and Crepes, among others.

In the words of Julia when asked what could be substituted for the wine in a recipe (insert “Julia voice”) "What’s the point?" You gotta love her. (Tasting)

Scheduled class time: 6:30-9:30 p.m.

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

“Hands-On” Class

Kids In The Kitchen (Ages 9-14)

Cooking Fundamentals:

KIDS LOVE COOKIES

Today will surely be one of the kids’ favorite classes as they learn basic cookie-baking skills alongside culinary instructor Diana Cooper.

They’ll learn how to measure dry and wet ingredients accurately and will, no doubt, be chanting Diana’s mantra: “Fluff the Flour!” on their way out the door. They’ll also learn the importance of gathering ingredients before starting to mix things together.

Your budding pastry chef will be making ...

• Flower Cookies on a stick

• Mini Cookie Pizzas

• Apple Bar Cookies

• and an easy Peanut Butter & Chocolate No-Bake Cookie!

They’ll even get some “exercise” today as we practice rolling, cutting and coloring cookie dough. Move over Mrs. Fields! You have competition. (Ages 9-14) (Tasting)

Scheduled class time: 10:00 a.m. - 12:30 p.m.

“Hands-On” Class

“Not Your Nana’s” Gnocchi

Today, you'll not only learn to make gnocchi – those heavenly little potato dumplings that melt in your mouth – but you'll also learn variations such as potato and ricotta (or Gnudi) as well as some accompanying sauces.

Making gnocchi (pronounced "nee-okkee") takes practice, patience and persistence ... and that's why Chef Cody Hogan (Executive Chef at Lidia's) is our instructor for this class. You'll have the opportunity to perfect your skills as you explore the basics of making gnocchi.

The sauces will be heavenly as well ... try a simple tomato sauce or a rich meat sauce.  Chef Cody will be there the whole time with guidance and helpful hints.

Yes, of course … you'll get to taste the gnocchi!  (Tasting) 

Scheduled class time: 6:30-9:00 p.m.

“Hands-On” Class

Kids in the Kitchen (ages 9-14)

Fundamentals of Cooking:

SNACKS in a SNAP!

Every parent knows the familiar and regular cry of, “Mom/Dad, I’m hungry, what’s there to eat?” Here’s the opportunity for your child to learn to prepare his or her own snacks AND celebrate St. Patrick’s Day at the same time!

We’ll have the luck of the Irish with us today while we work alongside our very own Irish lassie, Shawn-Marie Simmons and learn the secrets to making Sweet and Savory Crepes (with some made-from-scratch fillings). We’ll learn how to make crepes in advance and how to store them properly so we always have some of these tasty snacks when we want ‘em!

If there was a snack food contest, chicken “fingers” would probably win, so today we’ll learn the fundamentals of working with poultry, how to make breading, the proper way to work with coatings and how to cook some “award-winning” Crispy Chicken Fingers (inspired by Shawn-Marie’s 12-year-old daughter) plus a tasty homemade dip to go with them.

For a sweet treat, we’ll practice our knife skills as we cut fresh fruit for our Fresh Fruit Salsa and bake our own homemade Sweet Tortilla Chips!

In celebration of St. Patty’s Day, each leprechaun in class will learn how to make authentic Irish Soda Bread and will take home a mini loaf.

We’ll gain essential cooking skills throughout the class including:

• knife skills

• using fresh herbs

• oven safety

• the importance of proper measuring

• helpful make-ahead-and-freeze tips so your young chef always has some snacks in a snap!

Pretty soon, they’ll be fixing treats for you! (Includes Tastings and Take-Home Irish Soda Bread)

Scheduled class time: 10:00 a.m. - 1:00 p.m.

“Hands-On” Class

Kids in the Kitchen (ages 9-14)

Fundamentals of Cooking:

The Italian Pizza Kitchen

Every kid loves Italian food! Today we’ll learn how to make homemade pizza starting with some versatile pizza dough … made from scratch, of course! Then the sky’s the limit as we use this dough to create several other dishes, such as breadsticks, breakfast pizzas and a tasty dessert!

This class doubles as a baking class because we’ll learn about ...

• flour and yeast

• how to roll the dough

• how to prepare for baking

• and test for doneness

This is the class that you’ll call upon every time you want to get creative at home. Now there’s some cooking knowledge to build upon! And finally, we’ll learn how to properly eat pizza … but, then again, you already know how to do that don’t you? (Ages 9-14) (Tasting)

Scheduled class time: 10:00 a.m. - 12:30 p.m.

FRENCH COOKING DE-MYSTIFIED:

The South of France

In this class you’ll master basic French cooking techniques while learning classic French recipes and dishes. Today we look to the Provençal region of France for inspiration and to culinary instructor Mari Ruck for guidance.

Mari studied abroad in France and the cooking school she attended there has inspired a lifelong love of French cooking and French food. She’ll be the first to tell you that the preparation of food and the food itself is quite different in Provence compared to the rest of France because of the Mediterranean influences and the mountainous terrain.

We’ll use traditional ingredients and specialties from the South of France to create the perfect Provençal Omelet – the classic French omelet that is simple, economical, nutritious … and a great dish for any meal (it’s not just for breakfast anymore!).

We’ll learn to make Pâté à la Viande, which literally means “meat pie” with Provençal seasonings, baked in a pastry shell.

Mari will also teach us how to make the classic French cheese puffs, Gougères … crispy on the outside … airy on the inside and loaded with flavor!

The incredibly versatile dish, Ratatouille, is also on the menu today. This popular dish from the Provence region combines vegetables, garlic and herbs and can be served, hot, cold or at room temperature … as a side dish or as an appetizer (now THAT’s versatile!).

Don’t miss out on this extraordinary opportunity as we explore true French cooking – Provençal style! (Tasting)

Scheduled class time: 10:00 a.m. - 1:00 p.m.

“Limited Hands-On” Class

All Things Crabby

It’s a “Crab-Fest” at The Culinary Center with Chef T.J. Stack (Executive Chef at Kansas City’s legendary Savoy Hotel).

Yes, it’s “all things crabby” as we learn how to make some fabulous crab dishes with Chef T.J., a fun and engaging chef.

You’ll be donning an apron and doing some hands-on work as well! On the menu tonight:

• Crab Cakes

• Crab Legs